Browsing Revista ICU 2017; V2, N2 by Subject "Anti-Inflammatory Activity"
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(Editorial UMaza, 2017)Bakcground & Aims Chia (Salvia hispanica L.) has recently garnered interest in the scientific community and food industry owing to its high protein content and potential bioactive compounds. Chia protein hydrolysates (CPH) could prove an effective functional ingredient in a wide range of foods. The present study aimed to test whether peptides released from the enzymatic hydrolysis of chia protein may modulate the inflammatory responses on primary human monocytes.